Autumn Pot Roast Ii Recipe

Name: Autumn Pot Roast Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon salt; 2 tablespoons all-purpose flour; 1 (4 pound) boneless beef chuck roast; 2 cloves garlic, minced; 4 tablespoons butter; 1 large onion, sliced thin; 12 whole peppercorns; 12 whole allspice berries; 1 tablespoon finely grated raw horseradish; 1/2 cup bay leaf, crumbled; 1/2 cup rum; 1/2 cup water

Servings: persons

1 teaspoon salt
2 tablespoons all-purpose flour
1 (4 pound) boneless beef chuck roast
2 cloves garlic, minced
4 tablespoons butter
1 large onion, sliced thin
12 whole peppercorns
12 whole allspice berries
1 tablespoon finely grated raw horseradish
1/2 cup bay leaf, crumbled
1/2 cup rum
1/2 cup water

1
Mix together salt and flour, and rub mixture into the meat. In a Dutch oven, cook garlic in butter over medium heat. Place meat into pan, and brown on all sides. Remove beef from pan.
2
Arrange sliced onions in the bottom of the Dutch oven, and then place the meat on top of the onions. Season with peppercorns, allspice, horseradish, and bay leaf. Pour in rum. Cover, and simmer over medium-low heat until tender, about 3 to 4 hours. A good pot roast will supply most of its own juices, but as it cooks pour 1/2 cup water over it to make an ample supply of gravy.
3
Transfer roast to a platter. Stir gravy until smooth, and pour over roast.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 teaspoon salt, 2 tablespoons all-purpose flour, 1 (4 pound) boneless beef chuck roast, 2 cloves garlic, minced, and more.

Yes, Autumn Pot Roast Ii falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Autumn Pot Roast Ii

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